Yes, please: Fiasconaro panettone with hazelnuts for Dolce & Gabbana, "featuring Sicilian Hazelnuts with a velvety Sicilian Manna cream". I do not see this one on the US site, but they do have a pistachio with pistachio cream for $60, and I'd take that one too. (Or, shop around, you can find the panettone without the tin, the cream, or the extra branding for much less.)
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Oooohhhh. We’ve just finished our (first?) panettone of the season. Not as fancy — or as pricy — as this one, and very traditional, with just raisins and candies orange peel, but so very yummy. And I am about to drop off a chocolate-and-candied-orange-peel one for a colleague.
When we were in Rome, my losca friends had very strong opinions about the best panettone. It made for entertaining debates (and good language practice).
“My LOCAL friends”
My husband pretty much polished off his first all by himself, and he was quite pleased 🙂
I am thinking about panettone after watching the Great British Bakeoff holiday episode last night.
That’s a beautiful video! They handle the dough so lovingly as they place it in the (what’s the proper word??) paper cups. I’ve worked with rich yeast doughs like that, and they definitely require a careful hand.
I am sure I cannot make one, so it is mesmerizing to me to watch someone else do so many of them 🙂
My all time favorite was a dark chocolate chunk and balsamic pear I bought at a bakery in Milan. And yes, the strong opinions on which ones are best, which flavor and which bakery can get very vocal. I made the mistake of saying I was going to freeze it until Christmas morning and oh the horror! A fresh bakery panettone is to be eaten immediately. They were like “ why are you buying it now if you’re just going to ruin it in the freezer?”. If I hadn’t already paid my $$ I think she would have snatched it back.
That sounds so delicious!! I have been eyeing a fig and chocolate one online.
I had my first real handmade pannettone in Montréal several years ago and it was amazing.